In 1896, Michigan consumers spent an estimated $23,000,000 ($690,000,000 today) on impure food products. Vinegars, spices, jam, cheese, coffee, and condiments were among the items tainted with additives ranging from benign to deadly. Local history writer Laura Bien gives an illustrated talk on the state’s history of food fraud and the efforts to quash it.
This event is in partnership with the Culinary Historians of Ann Arbor (CHAA), an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy. Their mission is to promote the study of culinary history through regular programs open to members and guests, through the quarterly newsletter Repast, and through exchanges of information with other such organizations.
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